The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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The Biltmore

March 7, 1914

On this menu 31 dishes

Army Cocktail
Celery
Pommery Brut
Russian buffet
Blue Point Oyster Cocktail
Clear Oxtail Soup
Celery
Radishes
SALTED ALMONDS
Olives
Supreme of sea bass, Victoria
New Boiled Potatoes
Medaillon of tenderloin of beef, Bordelaise
Brussel Sprouts
Stuffed tomatoes
Mousee of Virginia ham, paprika sauce
Fresh mushrooms in cream
Roman Punch
Squab Guinea hen, Polish style
Heart of Lettuce
Fancy Ice Cream
Cakes
Coffee
Sauternes 1909
Pontet Canet 1908
Moet & Chandon White Seal
Mumm's Extra Dry
Clicquot Yellow Label
Apollinaris
G Anton Bock Cigars
Mona Lisa Cigarettes